Steamy Leche Flan: Rice Cooker Magic

Leche flan is a Filipino dessert made from eggs and milk. It is also known as crème caramel or caramel custard. The traditional way to cook leche flan is to steam it, but it can also be baked in the oven or cooked in a rice cooker. This dessert is commonly served at parties, fiestas, and other special occasions in the Philippines.

To cook leche flan in a rice cooker, first, make the caramelized sugar by adding sugar to the llaneras and cooking it over medium heat until it melts. Then, make the custard by combining the egg yolks, condensed milk, and evaporated milk. Pour this mixture into the hardened caramelized sugar. Place the llaneras in a steamer or rice cooker and steam until an inserted toothpick comes out clean. Let the flan cool down and then chill in the fridge before serving.

How to make the caramel sauce

The caramel sauce is the first step in making leche flan. It will form a layer at the bottom of the llanera (a tin pan) and will eventually end up on top of the custard when the mold is inverted on a platter before serving.

Stovetop Method

• Combine one cup of sugar and two tablespoons of water in a heavy-bottomed pan.
• Cook over low to medium heat, constantly stirring with a wooden spoon or silicone spatula, until the sugar dissolves and turns into a clear liquid.
• When the sugar dissolves and the syrup simmers, cook without stirring for about 5 to 6 minutes or until the color changes to honey gold. Use the handle to gently tilt the pan off the heat, allowing even browning.
• Pour immediately into the molds and allow them to harden.

Stovetop Method with Llanera

• Place three tablespoons of sugar in each llanera.
• Set the llanera on the stove over low heat and, using tongs, move the llanera repeatedly over the flames until the sugar is melted and turns into a golden liquid.
• Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold.
• Remove from the heat and allow the caramel to cool and harden. Repeat the process with the remaining llaneras.

Microwave Method

• In a clear, microwave-safe bowl, combine water and sugar. Stir well until the sugar is completely dissolved.
• Microwave on high for about 6 to 7 minutes or until the color changes to honey gold.
• Pour immediately into the molds and allow it to harden.

Tips

• Use cold eggs as the whites and yolks hold their shape better and separate more easily.
• Prepare the custard mixture as soon as the eggs are separated, as the yolks will form an outside skin when exposed to the air for too long. If unable to use the yolks immediately, store them in a bowl of water and refrigerate them. Drain when ready to use.
• Make sure the sugar is completely melted with no granules left. Tend to it closely to prevent it from burning, which can result in a bitter taste.

How to make the custard

Ingredients

• 1 can (12 oz) evaporated or fresh milk - or fresh milk
• 1 can (10 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon key lime or lemon zest (optional)
• 8-9 tablespoons granulated sugar
• 6 egg yolks

Method

To make the custard, start by preparing the caramel. Scoop 3 tablespoons of sugar into each of your llaneras or flan moulds (use 4 tablespoons for a big llanera). Place the llaneras on the stove over low heat and use tongs to turn them in a circular motion to prevent the sugar from burning. Continue until the sugar has liquefied and turned light brown. Set aside.

Place the egg yolks in a bowl and slowly beat them with a fork or whisk. Try not to beat too fast, as this will create bubbles that will form holes in the custard once cooked. Gradually add the milk and condensed milk, stirring continuously. Finally, add the vanilla extract and zest of key lime or lemon, and stir a couple of times more until everything is well blended.

Sieve the mixture with a strainer to remove any undissolved bits. Pour the mixture into each mould. Tap the mould several times on a flat surface to get rid of trapped bubbles. Place the filled llaneras or moulds in a water bath and bake in the oven at 160°C/320°F for about 30 minutes, or until an inserted toothpick comes out clean. Do not overcook, or tiny holes will start to form.

Let the custard cool down, then chill in the fridge for at least an hour. When ready to serve, run a knife around the inner edges to separate the flan from the mould. Place a serving plate top-side down over the llanera and flip them over to transfer.

How to steam the leche flan

How to Steam Leche Flan

Leche flan is a Filipino dessert made from eggs and milk with a soft caramel on top. It is traditionally steamed in an oval tin pan called a 'llanera' but can also be cooked in a rice cooker, steamed on the stovetop, or baked in the oven. Here is a step-by-step guide to steaming leche flan:

Ingredients:

• 12 egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 3 tablespoons of sugar per llanera

Method:

• Place 3 tablespoons of sugar in each llanera.
• Set the llanera on the stove over low heat and use tongs to move it repeatedly over the flame until the sugar melts and turns into a golden liquid.
• Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold.
• Remove from the heat and allow the caramel to cool and harden. Repeat this process with the remaining llaneras.
• In a bowl, combine the egg yolks and condensed milk. Stir to combine.
• Add the evaporated milk, gently stirring in a circular motion until blended.
• Using a cheesecloth or fine-mesh sieve, strain the egg-milk mixture to remove any stray egg whites.
• Pour the mixture into the prepared llaneras.
• Cover the llaneras tightly with foil.
• Arrange the llaneras in a steamer and steam for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Do not overcook, as this will cause an uneven texture and bubbles.
• Remove from the steamer, allow to cool, and then refrigerate to chill and completely set.
• To serve, turn the flan over onto a serving plate, ending with the caramel on top.

Tips for a Smooth and Creamy Leche Flan:

• Use cold eggs as the whites and yolks will hold their shape better and separate more easily.
• Prepare the custard mixture as soon as the eggs are separated, as the yolks will form an outside skin when exposed to air for too long.
• Stir the mixture in one direction to prevent introducing too much air, which will cause holes in the flan when cooked.
• Tap the llanera on the counter a few times and let it stand for a few minutes to release trapped air pockets.
• If the mixture appears foamy, let it stand for a few minutes for the bubbles to subside.
• Strain the mixture using a cheesecloth or fine-mesh sieve to remove any stray egg whites or froth.
• Do not steam or bake at too high a temperature. Use a water bath or bain-marie to ensure the temperature rises slowly and the custard thickens gradually.
• Do not overcook. The flan is done when a toothpick inserted into the center comes out clean.

How to serve and store

Leche flan is a Filipino dessert made from a mixture of egg yolks, condensed milk, evaporated milk, and vanilla flavouring. The mixture is either baked or steamed, with a layer of soft caramel on top.

Once your leche flan is cooked, allow it to cool to room temperature before placing it in the refrigerator. You can store it in the pan it was cooked in, or put it on the plate you intend to serve it on. Cover any exposed areas with plastic wrap, getting as close to the surface as possible to prevent exposing it to airborne bacteria.

Leche flan should be consumed within three to four days but will taste best within 48 hours of cooking. It can be stored in the refrigerator for three to five days but is best consumed within three days for optimal flavour and texture.

To serve, run a spatula around the edges and invert onto a rimmed serving platter. It can be served cold or warm, depending on your preference.

Leche flan is a versatile dessert that can be enjoyed on its own with tea or coffee, or as a topping for halo-halo, saging con yelo, or mais con yelo. It can also be served with fresh fruit, whipped cream, chocolate sauce, caramel sauce, or nuts.

If you have leftover egg whites, you can use them to make a Filipino steamed cake or store them in the refrigerator for up to two days.

Techniques for a smooth consistency

Leche flan is a Filipino dessert made of eggs and milk. The key to achieving a smooth consistency for your leche flan is to ensure that the custard mixture is free of bubbles and cooked at a gentle heat. Here are some techniques to achieve that:

Stir in one direction

Stir the mixture in one direction to prevent introducing too much air, which will cause holes in the flan when cooked.

Tap the mould on the counter

Tap the mould on the counter a few times and let it stand for a few minutes to release trapped air pockets.

Let the mixture stand

If the mixture appears foamy, let it stand for a few minutes for the bubbles to subside.

Strain the mixture

To ensure a smooth, silky consistency, strain the mixture using a cheesecloth or a fine-mesh sieve to remove stray egg whites or froth.

Control the temperature

Do not steam or bake at too high a temperature. Use a water bath or bain-marie to ensure the temperature rises slowly, and the custard thickens gradually.

Do not overcook

The flan is done when a toothpick inserted into the centre comes out clean. Overcooking will cause an uneven texture and bubbles.

Frequently asked questions